New opportunities for returned bread

On 1 January 2023, the cabinet will unilaterally introduce a €30 million burden increase for the agricultural sector. On that day, the contribution that farmers, gardeners, growers, fishermen, processors and importers and exporters of agricultural goods have to pay to the Dutch Food and Consumer Product Safety Authority (NVWA) will be increased from 100 million to 130 million euros per year.

This 30% burden increase comes on top of the huge inflation that businesses in the agricultural sector are already facing. It will put further pressure on the income of farmers, gardeners, fishermen and other agricultural entrepreneurs. And food prices will rise even further. 

Battle over tariffs

TSome 150,000 tonnes of bread is returned to the producer by stores every year. One-third is suitable for finding its way back into consumption. The question "how?" was on the minds of the bakers of the northern partnership Bakery Sweets Centre. How can we make bread circular? In a research project by Mbo Life Sciences (part of Aeres MBO Leeuwarden) and Hogeschool van Hall Larenstein, this bread was made into sugared bread paste: an ingredient with unprecedented possibilities.

A total of 13 products were subjected to testing. From scones and gingerbread to ice cream and granola bars. And yes, even bread. The most delicious product? That is the forest fruit sorbet ice cream by students Margaretha and Kamira. The election for the product with the most commercial prospects ends in a draw. Student Corina's brittle coffee biscuits and fellow students Mick and Jente's speculaas spread for bread prove to have a future on the shelves.

With these results, phase 2 will start: further elaboration of the products, ingredient declaration and, very importantly, traceability. This will be followed by scaling up the project: perhaps placing a real bread paste line within one of Bakery Sweets Centre's partner companies.

Bakerysweetscenter.nl

The return bread project originated from the desire to reduce food waste and handle food more sustainably. Within the network of bakery and confectionery companies Bakery Sweets Center, which unites more than 30 companies, knowledge institutes and government, students, researchers and entrepreneurs search together for solutions to these issues. Those involved in the returnable bread project include: Mbo Life Sciences, Aeres MBO Leeuwarden, Hogeschool van Hall Larenstein, EBIC and partner companies of Bakery Sweets Center.